Creamy Italian Chicken Soup #Crock-pot #Recipe @DonnaFaz

Delicious, flavorful, and husband approved! This soup serves 6 hearty portions.

1 14 ounce can coconut milk

1 14 ounce can chicken broth

1 8 ounce can tomato sauce

1 14 ounce can diced tomato (with juice)

2 cloves garlic, minced

1 tablespoon dried basil

2 teaspoons dried Italian seasoning

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1 15 ounce can cannelloni beans, rinsed and drained

3 medium carrots, sliced into half-inch rounds

2 stalks celery, chopped

1 medium onion, chopped

3 large chicken breasts, boneless, skinless

1. Add the coconut milk, broth, tomato sauce, diced tomatoes, garlic, basil, Italian seasoning, salt, and pepper to the crock-pot and stir to combine.

2. Add the beans, carrots, celery, and onion. Stir.

3. Add chicken breasts. Cover crock-pot with lid and cook on high for 4 hours or on low for 8 hours. (All crock-pots vary in cooking temperatures, so adjust cooking times to your crock-pot.)

4. When ready to serve, shred chicken using 2 forks. Stir to distribute chicken. Enjoy!